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Puffed wheat, with sugar and honey, Honni Korn

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 3 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Kilojoules 1617 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 382 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 1.5 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Saturated fatty acids 0.4 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C12:0 0.14 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C14:0 0.05 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C16:0 0.21 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C18:0 0.26 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Transunsaturated fatty acids 0 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Cis-mono unsaturated fatty acids 0.4 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C16:1 sum 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C18:1 sum 0.53 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Cis-poly unsaturated fatty acids 0.7 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C18:2n-6 0.18 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C18:3n-3 0.05 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:3n-3 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:3n-6 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:4n-3 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:4n-6 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:5n-3 (EPA) 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C22:5n-3 (DPA) 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C22:6n-3 (DHA) 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Cis-poly unsaturated fatty acids, n-3 0.09 g 73m Calculated as the sum of omega-3 fatty acids from reference 210: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Cis-poly unsaturated fatty acids, n-6 0.13 g 74m Calculated as the sum of omega-6 fatty acids from reference 210: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Cholesterol 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Carbohydrate, glycemic 84 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 41 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 43 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 43 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 4 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Protein 6 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Salt 0.1 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 0 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Beta-carotene 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0.2 mg-ATE 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Thiamin 0 mg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Riboflavin 0.04 mg 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Niacin 3 mg 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Vitamin B6 0.27 mg 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Folate 8 µg 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 19 mg 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Iron 1.6 mg 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Sodium 30 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Potassium 220 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Magnesium 60 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Zinc 1.5 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Selenium 5 µg 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Copper 0.28 mg 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Phosphorus 180 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Iodine 2 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0258 BREAKFAST CEREAL (US CFR)
A0816 BREAKFAST CEREAL (EUROFIR)
B1312 WHEAT
C0133 SEED, SKIN PRESENT, GERM PRESENT
E0140 WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
F0014 FULLY HEAT-TREATED
G0001 COOKING METHOD NOT KNOWN
H0136 SUGAR OR SUGAR SYRUP ADDED
H0158 SUCROSE ADDED
H0268 PUFFED
J0116 DEHYDRATED OR DRIED
K0003 NO PACKING MEDIUM USED
M0156 PAPERBOARD CONTAINER
M0172 PLASTIC CONTAINER
M0420 INNER BAG
N0036 PLASTIC
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0112 FOOD INDUSTRY PREPARED

Foods in Breakfast cereals, muesli

Food Groups